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Psari Tiganito me Saltsa-Herb Fried Fish




Source of Recipe


The Diverse Israeli Table - Mediterranean Basin


List of Ingredients




1/2 cup GF flour (for dredging, so a blend is best)
1/2 tsp. each salt and pepper
2 eggs, well beaten with 2 Tbsp. water
750 gr. sole fillets
1/4 cup each olive oil
1/4 cup wine vinegar
3 - 4 cloves garlic, minced
1/2 tsp. each rosemary, oregano and paprika lemon wedges and parsley for garnish


Recipe



In a small mixing bowl, combine the flour, salt and pepper. Dip the fillets first in the egg mixture and then in the flour, coating each piece well. Repeat this process 2-3 times and then shake off whatever excess adheres.

In a large skillet, heat the oil and fry the fillets, several at a time, until golden brown. Set aside to drain on paper toweling. Add the remaining ingredients (except the parsley and lemon wedges) to the oil and, over a low flame, stirring, scrape the bottom and sides of the skillet well, until the sauce begins to bubble. Pour over the fish and serve immediately, garnished with the parsley and lemon wedges.

BL's Notes: I got a great deal on Basa fillets at the Safeway this week, so this is the recipe for tomorrow night using Basa instead of sole.